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Tagine with Chickpeas and Preserved Lemons ([North African, Vegetarian])

A flavorful and aromatic stew originating from North Africa, traditionally cooked in a clay pot with a conical lid.

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Ingredients

Vegetable Oil

• 2 tablespoons olive oil

Spice Blend

• 2 tablespoons ras el hanout
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper

Protein and Vegetables

• 1 can (14.5 oz) chickpeas, drained and rinsed
• 2 cups diced carrots
• 2 cups diced zucchini
• 1 large onion, chopped
• 3 cloves garlic, minced

Aromatics

• 4 preserved lemons, chopped (see note)
• 2 lemons, juiced
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• Salt and pepper to taste

Tagine Sauce (Moroccan-Style Gravy)

• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup water

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Recipe Steps

1. Preparing the Spice Blend

Mix ras el hanout, cumin, smoked paprika, and cayenne pepper in a small bowl.

2. Searing the Onion and Garlic

Heat olive oil in a large clay tagine or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute.

3. Adding Aromatics and Chickpeas

Add chopped preserved lemons, grated ginger, cinnamon, salt, and pepper to the pot. Cook for 1-2 minutes, stirring constantly. Stir in chickpeas, carrots, zucchini, and spice blend. Cook for 5 minutes, stirring occasionally.

4. Making the Tagine Sauce

In a small bowl, whisk together flour and chicken broth until smooth. Add water to thin the mixture to your desired consistency. Bring the sauce to a simmer over medium heat.

5. Simmering the Stew

Pour the tagine sauce into the pot, stirring to combine. Bring the stew to a boil, then reduce heat to low and simmer, covered, for 30-40